Want garden-fresh tomatoes even in the dead of winter? These clever preservation tricks will keep your harvest delicious, nutritious, and ready for every recipe…

Tomatoes are a staple in countless family meals. Many people grow or buy them in bulk but aren’t sure how to store them for long-term enjoyment. Below are tried-and-true methods to preserve their taste all year round.

Refrigerator Storage

Keeping tomatoes in the fridge isn’t difficult, but maintaining freshness and flavor without wasting space can be a challenge. Here’s a simple trick:

Rinse the tomatoes, score a shallow cross on the top opposite the stem, then blanch them briefly in hot water to peel without damaging the flesh. Cut lengthwise, remove seeds, dice, and blend with a pinch of salt. Simmer the blended tomatoes in a pot until thickened, stirring occasionally. Once cooled, pour into molds to form cubes, freeze for 10–12 hours, then transfer to freezer bags. These cubes last 3–4 months, though for the best flavor, use them within two months.

If you have space, freeze whole tomatoes instead. Wash, bag, and store in the freezer. When you’re ready to use them, rinse under water—the skins slip off effortlessly.

Drying Tomatoes

Ingredients:

• 2 kg tomatoes
• A pinch of salt

Steps:

1. Wash, remove stems, and cut tomatoes into wedges (4–6) or rounds.
2. Season with salt and marinate for 10 minutes. If the tomatoes are too sour, add a little sugar.
3. Choose a drying method:
   • Sun drying: Place on a tray or mat in direct sunlight for 5–6 days.
   • Oven drying: Arrange on a baking sheet and dry at 120°C for 5 hours.

   You can also use a food dehydrator or air fryer.

Storage: Let the dried tomatoes cool completely, then store them in a jar or sealed bag.

Salt Preservation

Wash and dry whole tomatoes. Layer them in a glass jar, sprinkling salt generously between layers. Seal tightly and store in a cool, dry place. This method keeps them fresh for about a month.

Burying in Ashes

Place whole tomatoes in a box or container, cover completely with ash, seal, and keep in a cool area. This technique preserves them for up to 5–6 months.

Making Tomato Sauce

1. Boil and mash: Wash tomatoes, boil until soft, peel, deseed, and mash the pulp.
2. Cook: Add a pinch of salt and simmer until thickened. Let cool, then transfer to a clean bottle.
3. Seal: Pour a thin layer of oil on top, seal tightly, and refrigerate for future use.